Belc, N.; Duta, D.E.; Culetu, A.; Stamatie, G.D.
Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread. Appl. Sci. 2021, 11, 436.
https://doi.org/10.3390/app11010436
AMA Style
Belc N, Duta DE, Culetu A, Stamatie GD.
Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread. Applied Sciences. 2021; 11(1):436.
https://doi.org/10.3390/app11010436
Chicago/Turabian Style
Belc, Nastasia, Denisa Eglantina Duta, Alina Culetu, and Gabriela Daniela Stamatie.
2021. "Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread" Applied Sciences 11, no. 1: 436.
https://doi.org/10.3390/app11010436
APA Style
Belc, N., Duta, D. E., Culetu, A., & Stamatie, G. D.
(2021). Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread. Applied Sciences, 11(1), 436.
https://doi.org/10.3390/app11010436